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Whole Wheat Peanut Butter Cookies

February 3, 2012

I was having a huge craving for peanut butter cookies a few days ago so I searched and searched for the “perfect” recipe and alas, came across this one from Betty Crocker.

But seriously, Betty Crocker, who has the time and patience for such a recipe? I am not the kind of person that is going to:

a) buy shortening AND butter

b) make batter then refrigerate it

So I modified ol’ Bett’s recipe and came up with one on my own. I used whole wheat flour instead of white and added a chocolate chip in the centre of each one…which adds a nice little taste of chocolate and makes these cookies look like, eh-hem, boobs. Nipples to be specific. Whatever, they taste good regardless!

Whole Wheat Peanut Butter Cookies

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup peanut butter

1/2 cup margarine (that’s one cube if you use the baking cubes), softened

1 egg

1 1/4 cups flour (I use whole wheat)

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

Directions

Preheat oven to 375 degrees.

In a mixer, combine sugars, peanut butter, margarine, and egg. Mix well together. In s separate bowl combine the remaining dry ingredients: salt, baking powder, baking soda, flour. Whisk together so they blend well before you add them to the wet ingredients. Combine wet and dry then mix on low until thoroughly blended together.

I used my medium size cookie scoop and baked these on my Pampered Chef clay bake trays. Before putting them in the oven I added a chocolate chip in the centre of each (well, my little helper did this part) and baked for no more than 10 minutes (9 might be better) at 375 degrees.

They come out chewy and not too sweet which makes them the perfect cookies for me. And even the picky one enjoys these.

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